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Butter Cake with Lemon Ricotta and California Giant Mixed Berries

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Prep Time1 hr 30 min
Serves18

This indulgent berry butter cake, made with ricotta cheese, works great as an after meal treat or party pleaser. A trio of berries adds a light element to this otherwise rich dessert.

Butter Cake with Lemon Ricotta and California Giant Mixed Berries

INGREDIENTS

  • 1 box lemon cake mix
  • 3 eggs, divided
  • 1 cup butter, melted & divided
  • 8 ounces cream cheese, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  • 1 lemon, zest & juice, separated
  • 1½ pints California Giant blueberries, separated
  • 1 cup sugar
  • 1 bunch fresh mint
  • 2 cups fresh ricotta
  • 16 ounces sour cream
  • ¼ cup corn syrup, light
  • 3 tablespoons gin
  • 1 pint of California Giant blackberries, split
  • 1 pint of California Giant raspberries

DIRECTIONS

  • For Gooey Butter Cake:

      • Preheat oven to 350 degrees.
      • Mix cake mix, 1 egg and 1/2 cup butter. Spray a 9” x 13” pan with non-stick spray and spread mixture over bottom; set aside.
      • In another bowl, beat cream cheese until smooth. Add in eggs, vanilla and butter; beat until combined. Mix in powdered sugar and continue to mix.
      • Mix in lemon zest, fold in 1½ cups blueberries, reserving remaining berries.
      • Spread on top of cake mixture in pan and sprinkle ½ cup blueberries on top.
      • Bake for about 40-50 minutes until center is set but still gooey.
      • Remove from oven and cool. Cut into 24 pieces, then in half; sprinkle with additional powdered sugar before serving.

  • For Sherbet:

      • Combine 1 cup water, sugar, mint and 24 juniper berries in a saucepan.
      • Simmer over medium heat, until sugar dissolves.
      • Remove from heat; cool completely.
      • Strain into large bowl.
      • Add ricotta, sour cream, corn syrup and lemon juice to the bowl and whisk until smooth.
      • Strain well, pour into ice cream maker and freeze according to manufacturers instructions.
      • Remove from ice cream maker, store in container and freeze until firm.

  • For California Giant Mixed Berries:

    Mix remaining ½ pint California Giant blueberries, 1 pint Giant raspberries and 1 pint California Giant blackberries with gin. Add chiffonade of mint to taste, if desired. Let sit at room temperature for 15 minutes.

  • To Plate:

      • Cut blueberry gooey butter squares into half diagonally.
      • Warm cake and place three halves on a plate. Scoop sherbet and place on plate. Spoon berries on plate and serve.
Butter Cake with Lemon Ricotta and California Giant Mixed Berries

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Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!